Crockpot Beef Stroganoff

By Addie

Ingredients

• Beef chuck roast - about 2 1/2 lbs.
• 2 cans cream of mushroom soup
• 1 pkg dry onion soup mix
• 1 1/3 cup water
• 1/2 cup sliced mushrooms and/or onions
• Extra-wide egg noodles, cooked and drained just before serving

Preparation

Step 1

In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.

With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.

Store leftover beef stroganoff in fridge for up to 1 week, or freeze (without the noodles) for later use (within 6 months).